Kale Salad With Red Quinoa, Fennel, And Carrots

• 2/3 cup red quinoa, rinsed
• 2 small carrots (preferably mixed colors)
• 1/2 fennel bulb
• 1/3 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 8 cups baby kale or mixed greens, larger pieces roughly torn
• 1/3 cup crumbled fresh goat cheese
• 1/4 cup toasted sliced almonds
• Pomegranate molasses* or balsamic vinegar, for drizzling
• Flake salt, for finishing

1. Cook quinoa according to package instructions, about 20 minutes. Mean-while, very thinly slice carrots on the diagonal and very thinly slice fennel.
2. Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.
3. Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.
4. Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.
5. *Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.

red quinoa, carrots, fennel bulb, extravirgin olive oil, sherry vinegar, kosher salt, pepper, baby kale, goat cheese, almonds, molasses, salt

Taken from www.myrecipes.com/recipe/kale-salad-red-quinoa-fennel-carrots (may not work)